Southwestern Egg Bake

• 2 cups cornbread stuffing mix
• 1 (15 ounce) can whole kernel corn, drained
• 1 (4 ounce) can green chilies, chopped and drained
• 12 cup sour cream
• 7 eggs
• 1 cup monterey jack cheese, shredded (4 oz)
• salsa, if desired

1. Preheat oven to 400*.
2. Spray a 9" x 13" baking dish with cooking spray.
3. Mix stuffing, corn, chilies, sour cream and 1 egg in a large bowl.
4. Spread evenly in baking dish.
5. (can be made ahead & refrigerated up to 1 day at this point).
6. Make 6 indentations in stuffing mixture with the back of a spoon.
7. Break 1 egg into each indentation.
8. Make sure you pierce the egg yolks with a toothpick (or you will have a mess!
9. ).
10. Bake, uncovered for 20-25 minutes, or until eggs are firm,not runny.
11. Sprinkle with cheese over the stuffing mixture.Bake 2-3 minutes more, until cheese melts.
12. Serve with salsa, if desired.

cornbread stuffing mix, whole kernel corn, green chilies, sour cream, eggs, cheese, salsa

Taken from www.food.com/recipe/southwestern-egg-bake-333110 (may not work)